We all know fire works wonders on meat and vegetables. But we often forget that it also can do amazing things for fruit.

To prove the point, we decided to come up with a summer grilling recipe that puts the heat to all of the above — meat, vegetables and fruit.

We start by making a grilled salsa built around tomatillos, mangos, red onion and Peppadew peppers. Then we created a blue cheese-blended patty that is equal parts burger and meatloaf, the perfect base to spoon the salsa onto. The result is a moist, tender burger with tons of flavour in and on it.

If you can't find Peppadews, substitute jarred banana peppers for a similar tang without a lot of heat.

___

GRILLED TOMATILLO AND MANGO SALSA OVER BLUE CHEESE MEATLOAF BURGERS

Start to finish: 20 minutes

Servings: 6

12 ounces ground pork

12 ounces ground chuck

1 egg, beaten

1/2 cup breadcrumbs

1/2 cup crumbled blue cheese

1 tablespoon Dijon mustard

2 scallions, chopped

2 tablespoons chopped fresh thyme

Kosher salt and ground black pepper

4 large tomatillos, halved

Olive oil

2 mangos, peeled, pitted and cut into spears

1 small red onion, cut into 1/4-inch-thick slices

1/4 cup chopped Peppadew peppers

Hot sauce, to taste

6 large burger buns

In a medium bowl, mix together the pork, chuck, egg, breadcrumbs, blue cheese, mustard, scallions, thyme, 1 teaspoon of salt and 1/2 teaspoon of pepper. Divide into 6 portions, shape into patties and press an indent into the centre with your thumb. Set aside.

Heat the grill to high.

Arrange the tomatillos, mangos and red onion on a rimmed baking sheet and brush with olive oil. Sprinkle with salt and pepper.

Grill the tomatillos, mangos and red onion until lightly charred and tender, 4 to 6 minutes. Allow to cool slightly, then dice. Mix together in a bowl along with the chopped peppers. Season with salt, pepper and hot sauce. Set aside.

Grill the burgers for 4 to 6 minutes per side, or to desired doneness. Serve on buns topped with the salsa.